Friday, November 14, 2014

Green Chile Turkey Stew

I've been hoping that the weather would be colder here in AZ by now. High of 85 doesn't exactly scream fall. But I just try and pretend like it's in the 50's in my little food blogger world. Stew is the answer to this problem. We like to pretend it's cold by turning on all the fans and then cuddling up under a blanket on the couch, eating stew. Then it feels like it's fall. This dinner isn't for the faint of heart though. It's damn spicy actually. Not intentionally. I just started throwing things together in the crock pot, and then I was like, oh, that's a lot of spice. But I wasn't about to start over. And if you've known me for all of 3 seconds, you know I like things spicy. Like, let's order this amazing salad with jalapeños and serrano dressing, I promise it's not that hot, and then my boyfriend has immediate hiccups at the dinner table. Sorry babe! So serve this with a nice cold beer, crushed tortilla chips, and some cold sour cream to cool your palate. This stew also doubles as a way to clear up any sign of the sniffles if you're feeling under the weather!

Green Chile Turkey StewIngredients:

1 lb. ground turkey

1/2 onion, chopped

3 garlic cloves, minced

1 tbsp. chili powder

1/2 tbsp. ground cumin

1 tsp. oregano

1 tsp. cayenne pepper

2 roasted hatch green chiles, chopped (or 4-oz. can)

1 chipotle is adobo, minced + 1 tsp. sauce

1 can Rotel diced tomatoes in sauce

1 14.5-oz. can pinto beans, rinsed and drained

1 12-oz. can beer (I used Four Peaks Kiltlifter)

In a large skillet cook the turkey over medium-high heat, breaking it up with a wooden spoon until browned. Add in the onion, garlic, chili powder, cumin, oregano, and cayenne. Mix well and cook for another 5 minutes, allowing the onions and garlic to cook.

Add the turkey mixture to your crock pot, tossing in the green chiles, chipotle, tomatoes, pinto beans, and beer. Mix well and cook on low for 8 hours, allowing the flavors to merry and your house to become deliciously fragrant.